These Hot Cross Buns are delicious and perfect for Easter and Spring brunch. They have a sweet dough with run-soaked fruit and topped with a classic, white icing for the cross. 


– Orange Juice – Rum-Soaked Dried Fruit – Milk – Eggs

Step-by-step instructions!

Follow our easy instructions for success!

The night before soak the fruit in rum in a lidded container in the fridge or sitting on the counter.


Line a 10-inch or 9x13-inch baking pan with parchment paper. Home Chef Tip: Scrunch up the parchment paper under water, squeeze out the water, and press it to the shape of the pan.


Mix the dough: In a large mixing bowl, add all the dough ingredients and mix together (including the egg). Mix the dough until it's soft and stretchy. It should be pretty sticky.


Form the buns: Divide the dough into 12-14 dough balls (about 3.75 ounces each; about ⅓ cup approximately). Again, you can grease your hands with oil to prevent the dough from sticking.


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